Authentic Kimchi Recipe: Effortlessly Delicious, Even Abroad!
Experience Authentic Korean Kimchi at Home with This Super Easy Recipe!
Are you living abroad and finding it challenging to make delicious kimchi at home? Don’t worry! I’m excited to share a recipe that’s incredibly simple and yields amazing results, using techniques I learned from restaurant kitchens. You can find detailed video tutorials on my YouTube channel: https://www.youtube.com/playlist?list=PL6GFYiEfSPzwe6ylgkg5EqPTMA5eGi4i9. New recipe videos are uploaded every two weeks, and I also share Taiwanese food and restaurant recommendations weekly. If you find these videos helpful, please consider subscribing! (My channel needs your support! ㅠㅠ)
Brining Ingredients- Napa cabbage (or baby napa cabbage) 1/2 head
- Water 1 cup
- Coarse salt 3 Tbsp
Kimchi Paste Ingredients- Dried shrimp (powder or whole) 1 Tbsp
- Cooked rice 2 Tbsp (acts as a binder/thickener)
- Garlic 6 cloves
- Ginger a thumbnail-sized piece
- Apple or Pear 1/2 (puréed)
- Onion 1/4 (puréed)
- Anchovy or Fish sauce (like Kkanari or Myeolchi) 3 Tbsp
- Salt 1 Tbsp (for seasoning adjustment)
- Sugar 1 Tbsp (for sweetness and flavor balance)
- Coarse red chili flakes (Gochugaru) 4 Tbsp
- Dried shrimp (powder or whole) 1 Tbsp
- Cooked rice 2 Tbsp (acts as a binder/thickener)
- Garlic 6 cloves
- Ginger a thumbnail-sized piece
- Apple or Pear 1/2 (puréed)
- Onion 1/4 (puréed)
- Anchovy or Fish sauce (like Kkanari or Myeolchi) 3 Tbsp
- Salt 1 Tbsp (for seasoning adjustment)
- Sugar 1 Tbsp (for sweetness and flavor balance)
- Coarse red chili flakes (Gochugaru) 4 Tbsp
Cooking Instructions
Step 1
First, prepare the cabbage. If using baby napa cabbage, it’s convenient as is. For regular napa cabbage, cut it in half lengthwise, then separate the leaves into bite-sized pieces (about 2-3 leaves per piece) by tearing them by hand or cutting with a knife. Rinse the separated cabbage leaves gently under running water to remove any dirt.
Step 2
Lightly shake off excess water from the rinsed cabbage. Dissolve the coarse salt (3 Tbsp) in 1 cup of water to make a brine. Pour this brine evenly over the cabbage leaves, ensuring they are well coated. Toss everything together and let it brine for about 30 minutes.
Step 3
After 30 minutes, flip the cabbage pieces so they are submerged in the brine and mix them well. Continue to brine for another 20 minutes, for a total of 50 minutes. This process will make the cabbage tender yet retain its crispiness.
Step 4
While the cabbage is brining, let’s make the delicious kimchi paste! It’s incredibly simple. Using a blender or food processor, combine all ingredients except the coarse red chili flakes and sugar: dried shrimp, cooked rice, garlic, ginger, puréed apple/pear, puréed onion, and fish sauce. Blend until smooth. Once blended, mix in the coarse red chili flakes and sugar until well combined. Your kimchi paste is ready!
Step 5
Once the cabbage has been brined for the total 50 minutes, rinse it 2-3 times under cold running water to remove excess salt. Drain the water thoroughly. Now, generously coat the drained cabbage leaves with the prepared kimchi paste, mixing well. (Tip: For an enhanced flavor, you can add chopped scallions, chives, or minari at this stage!)
Step 6
Pack the kimchi mixture tightly into an airtight container. Allow it to ferment at room temperature for approximately 24 hours. (For an even deeper, more complex flavor, I highly recommend fermenting it at room temperature for 24 hours, then refrigerating it for another 24 hours before consuming. This extra step really brings out the umami!)
